Frozen Banana Peanut Butter Cheesecake

28 entries include the category American Cheesecakes on this blog. Does it really need the 29th? But something like that! Because 1) is today's day of the cheesecake (with accompanying blogger action, launched by Tina von Lecker & Co). And 2) you can never have enough cheesecake recipes for all walks of life.

Frozen Banana Peanut Butter Cheesecake

Okay, for me, cheesecake is usually called American-style cheesecake – so cream cheese instead of quark, biscuit crumb bottom instead of mummy dough, creamy mouthfeel instead of airiness. But this subspecies also deserves another variant – a frozen one. Today so here's my Frozen Banana Peanut Butter Cheesecake! This cheesecake with banana and peanut butter is almost a giant ice cream cake, so it's great for summer or if you want to serve 12+ guests a great ice cream dessert.

What kind of station wagon, banana & peanut is this?

An ingenious and very typical for the USA. You could also call them "Elvis" because the King is said to have been a big fan of banana peanut butter sandwiches and I have already blogged a corresponding ice cream modeled on Ben & Jerry's.  And now there is also the variant "frozen cheesecake" – but not in the tightened Elvis version, which should also contain bacon with peanut butter and banana!


For the floor:

  • 175 g wholemeal butter biscuits (or speculation, spoon biscuits, etc.)
  • 60 g butter, melted

For the ice mass:

  • 200 ml cream
  • 2 gr. Bananas, very ripe
  • 150 g peanut butter (smooth or with pieces, depending on preference)
  • 100 g sugar
  • 1 tsp lemon juice
  • 400 g cream cheese
  • 1/2 tsp vanilla extract

For garnish:

  • Whipped cream
  • chopped peanuts
  • Banana slices


  1. Put the biscuits in a freezer bag or the like and crush to crumbs with a rolling pin. Mix with the melted butter and press on the bottom of a springform pan (22 to 24 cm). Set aside.
  2. Beat the cream stiffly and set aside. Squeeze the bananas and stir in a bowl with the remaining ingredients, gently undercover the cream.
  3. Put the ice cream on the cake base and soak. Allow to freeze for hours or overnight.
  4. Take the ice cream cakes out of the freezer 20 minutes before serving, decorate with whipped cream, bananas, and nuts and cut into pieces.


I put the bananas in the freezer for a few hours before preparation. They then turn black, later when thawing quite soft and then let themselves be stirred wonderfully into the ice!

0 Response to "Frozen Banana Peanut Butter Cheesecake"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel